Instructions: Peel and cut eggplant into 1/2" cubes. Place in microwaveable dish and cook on high for 2 minutes.

Spray rice cooker with nonstick spray. Pour juice from tomatoes into measuring cup; add enough water to make 1 1/3c liquid. Pour liquid into rice cooker and add eggplant and all remaining ingredients.

Cover and cook until rice cooker turns off, about 20 minutes.

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